Banana Banana Banana and you thought its minion? No.. its a delicious banana bread. And I literally mean that. Include shaping instructions!

Freshly and Lovingly Baked on : 19th Oct 2014

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Some friends whatsapp me after my centipede post expressing concerns that I have turned “dark”. They asked why am I baking such “dark” piece of work. I am amused. While I intended to bake a dragonfly in my next attempt, I have decided to give it a premature death before I am being labelled “dark” indefinitely. I shall take a break from those “dark” bake until I am unable to suppress that itch. So today’s bake will revert to being “cute” I hope. 😉

As I am also thinking of baking for breakfast tomorrow, I thought something sustainable and healthy should do the trick. Nothing beats bread for breakfast and I went to buy some tiny bananas for this bake. I am trying to shape this bake into a bunch of banana. But the first attempt was not very well done. I think I know where I have gone wrong with it. When you are slicing up the dough, ensure that your pizza slicer has been coated with some flour. This will ensure that the slice part remains separate rather than fused together. I made too few slices. It was sliced 2 times instead of 3. There should be 4 bananas in a bunch rather than just 3. The extra slice could make a difference! Anyway, mine looked sucky.

While it looked sucky, it won on taste. This bake is very yummy. While it does not taste like banana, the addition of it did give it a heightened level of sweetness and aroma. I am in love with it and believed that it is a recipe that I will use over and over again!

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Ingredients:

130g Bread Flour
125g Cake Flour
70g Mashed Banana
1 egg
Milk + the egg = 120g
4g Instant Yeast
4g Salt
20g Unsalted Butter
1.5 Tbsp Granulated Sugar

Directions:

Mixed the flours, yeast, sugar together before adding in the salt. Stir the mashed banana into the milk and egg. Pour this into the flour mixture and ensured its well mixed. Then add in the butter and knead till it is smooth and elastic. Test the gluten. Once it has passed the window pane test, you can leave it to proof until double in size.

Once the 1st proofing is done, punch it down to deflate the dough. Divide it out into dough size of 115g each. Round it up and flatten it. Use a pizza cutter and gave it a few slices without severing the dough. Shape as per picture.

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Once done, let it proof for the second time for about 30 minutes. Before baking, give it a brush of milk. Then bake it in a preheated oven of 170 degree for 13 minutes.

Don’t blame me. My mom asked me to bake a centipede..

Freshly and lovingly baked and create on : 18th Oct 2014

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Doing normal bake is no longer able to satisfy me and I wonder why. I desired to create edible piece of work and I am working hard towards that goal. But because I have no professional training, I find it difficult to find the correct medium or techniques to create the right effect. I am frustrated and I am looking around for a professional baker with such skill set to teach me. If you are reading this and you are working in singapore and you have some spare time, I be willing to learn!

Anyway, I wanted to create a realistic piece of work. My mom suggested centipede after my black widow post. I think that might work! So I attempt to paint it as realistic as possible. Everything on this plate is edible. Enjoy!

To create the soil, a simple chocolate cake will do.

Ingredients :

1 Pint Chocolate ice cream
1 Cup Cake Flour
2 Tbsp Dutch Processed Cocoa
1 Tsp Instant coffee powder
1.5 Tsp Baking Powder
50g Milk

Directions :

Melt the pint of ice cream and coffee powder in a pot. While doing so, sift the cocoa powder, flour and baking powder together. Once the melted ice cream cooled, stir in the powder mixture. Pour into desired pan and bake it in a preheated oven of 175 degree for 25 to 30 minutes.

This is the first time I am trying to make such a cake using ice cream. While the method is easy, I do not really fancy it. I do not like the texture but it works perfectly to create the “soil”. I added dutch processed cocoa powder to create the deep dark soil colour. Normal cocoa powder is not able to create such an effect.

To create the centipede, I am using macarons again. It is the same recipe as my prior post on “Qoo macaron post”.

However, this time, no feets are form. It is rather difficult to pipe a small area of macarons to made the centipede segment. While the feet does not form, I am indifference to using it since it will still achieve the look I wanted for this piece of work.

See how it cracked on top and no feets
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Next comes the colouring, deciding on the colours can be difficult. It took me a while to mix and match. I have finally settled down on 2 colours ie copper and brown.

I gave the centipede segments a coat of copper first. Then I added a bit of brown into the original copper colour to create the deeper colour and gave the segment another coat on the top end.

Next, I use royal icing to create the “Adhesive” to stick the segments onto the “soil” cake and use the royal icing to pipe the legs.

I coloured the royal icing copper.

Assembly:

I crumbled the cake to create the bed of soil. I stick the segment of centipedes onto the soil with the royal icing. And then I pipe in the feelers and legs.

I know I know. The legs look sucky! It is really tough to pipe on uneven surface. See how bad the legs are:

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Since I am trying to create the soil look, uneven pieces of cakes caused the piping of the legs an ardous task. But well, I am still going to show you this piece of lousy work since it is a first attempt. Wish me better luck next round!

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I cannot eat these macarons anymore. There are black widows on them!

Freshly and Lovingly Baked on : 11th Oct 2014

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This is effectively a day where I really wanna just draw or pipe. I just want to practice on piping something ridiculous or something which I have never done before.

Macarons recipe has been posted before. I simply use the same one as the previous macarons post and the royal icing recipe.

This is an early halloween dedication to all. Happy Halloween.

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The fillings are as follows

Ingredients :

120g Chocolate Chips
60g Heavy Whipping Cream
50g Finely Ground Hazelnuts.

Directions :

Heat up the cream and pour it over the chocolate chips. Let it sit for a while before stirring it. When all is well mixed, add in the hazelnuts. Combine well and then chill it before piping onto the macarons.

The various component of this Black Widows :

The body
– Macademia Nuts

The head
– Hazelnuts

Legs
Royal icing
Charcoal Powder for the black
Red gel colouring for the dots

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“Bubur Hitam” Bread. Ehm…seriously?

Freshly and Lovingly Baked on: 4th Oct 2014

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Yes, I doubled baked the same day. Its like a sudden impulse to bake this bread. I have some coconut milk left over from the curry my helper cooked. I have a handful of black glutinous rice left in the kitchen. So I decided on this bake. The aroma of coconut milk was intoxicating. This is a recipe which I created out from nowhere but it taste fabulous and I think I will bake it again and again. I named this the bubur Hitam Bread because it is baked using black glutinous rice and coconut milk.

I cannot really taste the glutinous rice so if you like more of it, you can add more glutinous rice! This bread is a gorgeous purple tone due to the rice.

3 minutes into the bake

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10 minutes into the bake

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Black Glutinous rice

Ingredients :
30g Black Glutinous Rice
300g Water

Directions :

Soak the rice in water for 4 hrs.
Then cook it in 300g of water. Bring it to a boil and then lower to a simmer. Add more water if you find that your rice is getting dry and that it is not cooked yet.

Once done, leave it to cool.

Ingredients

200g All purpose Flour
100g Bread Flour
180g Coconut Milk ( 120g into the dough)
28g Coconut Oil
4g Instant Yeast
1.5 Tbsp Lukewarm water
1 small egg
20g Milk Powder
75g Sugar
1/4 Tsp Salt

Directions:

MIx yeast into the lukewarm water and let it sit for a while. Add the coconut milk, oil, sugar and salt into the mixer bowl and mix it well before adding the yeast mixture. Combine it well before adding the egg, glutinous rice and milk powder.

Once all these ingredients are well combined, add in the flours. Keep kneading until it pull off the side of the bowl and pass the window pane test.

Cover it with a clingwrap and let it proof until double in size. Punch it down and then shape. I divide it into 12 portions and round it up into a ball. Positions them onto a rectangular bake pan and let it proof again for 30 minutes.

Before baking, brush the buns with coconut milk and then pour the remaining into the empty space in between the buns.

Bake it in a preheated oven of 175 degree for 20 minutes. Once done, let it cook down and dig in!

Since this bake has some coconut milk on the surface, it is best baked on the same day of consumption. Although I left it overnight, it still taste perfect!

You can bake this with any other grains you have. If you have some white rice leftover from dinner the previous day, you can incorporate it into this bake to prevent wastage!

 

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It is all about sesame seeds in this tart!

Freshly and Lovingly Baked on : 4th Oct 2014

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OMG! There is a lizard in my sink! This really startled me. My heart jumped and it took a while for me to settle down. I mentally will it to leave but it did not. I called my uncle and he sped down in minutes. This man has been a pillar of support to my family. He is loving and he loves us all like his own children. I remember that he used to peel grapes, took out the seeds and put it in a tupperware for me to enjoy. He knows I am a lazy gal and he loves me enough to do that for me. As he gallantly use his bare hand to remove the lizard, all I felt was relief. It was a tense 15 to 20 minutes as I peeped over the sink to ensure that it does not crawl elsewhere. Its stare was that of challenging me while I am no wish to participate in this staring game.

He loves sesame seeds. What I can only do for him is to bake something that he loves to eat. Thank you and I hope you like these “packed with sesame seeds” tarts!

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Black Sesame Tart Crust

140g Unsalted butter
100g Confectionary Sugar
225g All Purpose Flour
20g Almond flour
60g Ground Sesame Seeds (as finely as you can)
A pinch of salt
1Tsp Pure vanilla Extract
1 Egg

Directions :

Sift the flours, finely ground sesame seeds and salt together and set aside. Cream the confectionary sugar and butter together until well mixed before adding the egg and vanilla extract. Then add in the powder mixture in batches and ensure that it is well incorporated before adding the next. Wrapped it in a clingwrap and refrigerate for a couple of hours before using.

Once refrigerated, roll it into a thin sheet on a well floured surface. Use a cookie cutter and cut it out. Position it onto the baking pan of your choice. Use a fork and give it a few pokes before refrigerating it for 15 to 20 minutes before piping in the fillings. I use a dome shaped baking pan. It can made about 10 of such cute tarts!

While waiting so, work on your fillings.

Sesame Seeds Fillings.

125g Unsalted butter
125g Icing Sugar
3 Eggs
1 Tsp Pure Vanilla Extract
35g Ground Black Sesame Seeds
35g Ground White Sesame Seeds
60g Almond Flour
30 Cake Flour

Directions:

Cream the butter and sugar together until light and fluffy before adding in the eggs and vanilla extract . Add in by batches and ensure each batch are well incorporated before adding the next. Add in the almond flour and cake flour and mixed well. Then once that is done, divide up the batter into 2 portions. Add in the white sesame into one and black sesame seeds into the other. Beat till incorporated.

Pipe the frangipane in alternate batters into the tart crust. This batter does not flow. So once you alternate it you can use a tooth pick and mix it up. Bake it in a preheated oven of 180 degree for 20 to 25 minutes.

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